• 1 cup(s) white rice
• 3/4 cup(s) chicken broth
• 1/4 cup(s) soy sauce
• 1 1/2 tbsp cornstarch
• 2 chicken breast halves, boneless skinless
• 1 tbsp peanut oil
• 4 stalk(s) celery, sliced
• 1/4 lb snow peas, trimmed
• 4 large mushrooms, sliced
• 3 green onion(s), sliced
• 2 oz almonds, toasted
|  | 1. Prepare white rice as directed and keep warm.
2. While rice is cooking, stir broth, soy sauce and cornstarch.
3. Cut chicken into 1/4 inch wide strips and cook in hot peanut oil (can substitute vegetable oil) in large skillet over med-high heat, stirring constantly, 6 minutes or until almost done. Add celery and next 3 ingredients, and cook 3 -4 minutes or until veggies are crisp tender and chicken is done.
4. Stir in broth mixture. Bring to a boil, stirring constantly, 1 minutes. Serve over fluffy white rice and sprinkle with slivered, toasted almonds. |
